Kaspers

A quick flick through Kaspers’ menu and you’ll realise this is a restaurant that refuses to be categorised. Led by chef Will Aghajanian, the restaurant is an ode to his favourite dining experiences, from the laid-back beat of French bistros, the rhythm of Basque pintxos bars and the homeliness of Italian osterias to the lively diners of his home in the States. The menu ranges from French onion soup to Kashmiri pear salad, from veal chop Cordon Bleu to mud crab gratin with lamb brain and Bengali dijonnaise. Each course is playfully fresh yet rooted in culinary traditions that stretches across the subcontinent and beyond. The same varied influences also find their way into each corner of the interior, complete with crimson red furnishings, white tablecloths, a retro-style wooden bar and technicolour tiled floors.

Tatler Tip

Can’t make it to lunch or dinner? Kaspers’ breakfast offers a curated selection of pastries and breakfast plates that range from sourdough sandwiches to omelette kejriwal.